When getting apples ready to serve, scrub them with a food-grade cleanser to remove any wax and residue from the peel. Because apples oxidize and turn brown when they are cut, they should be prepared just before serving. To minimise oxidation when using apples in dishes like salads, dip them in a bowl containing one part lemon juice and three parts water. Cooking apples stops the oxidation process.

Most apples hold their shapes and flavours and can be used in baking. With a little lemon juice to protect them from discolouration, apples add a crunchy texture to fruit salads.

Apple butter and apple sauce are simple and delicious ways to use overripe apples. Simply cut apples into cubes and simmer on the hob with a little water and cinnamon. For variety, add raisins, rhubarb, or pears. Apples are a natural way to sweeten cooked cereals, such as porridge, and they make wonderful desserts when baked in pies, cakes, muffins, and cobblers. Dried apple slices keep well and make a fine snack.